Cooking Spree: Cake balls

It has come to my attention that some of you don’t know about a little thing called cake balls.

They will change your life. And your waistline.

I first discovered cake balls at my cousin’s wedding — I thought they were truffles, but instead I bit into this gooey, creamy, flaky, unidentifiable substance. It was delicious heaven.

When I got back to the office, I was raving about these wonders and my fellow-foodie coworker scoured Google for them. That’s how we found Bakerella, the grande dame of cake balls. Her blog is the go-to source for all cake ball varieties and amazingly inventive ways to decorate them, and her “cake pop” cookbook is on the New York Times bestseller list.

Here’s the basic premise:

  • Bake a cake, from mix or scratch
  • Make a batch of buttercream frosting, or buy (ick) 1-2 containers of frosting
  • When the cake has cooled, crumble it into a bowl and mix in the frosting. Yes, it will be wet and sticky.
  • Roll the mixture into little balls and freeze for at least a couple of hours
  • Dip the balls in the melted chocolate concoction of your choice
  • Once the chocolate has set, consume them like mad

The flavor possibilities are endless — but consensus tells me my best combo was devil’s food cake and cream cheese frosting, covered in milk chocolate. I recently made a vanilla cake version with pineapple (squeeze all the juice out of the bits) and cream cheese frosting covered in white bark, the melting stuff you can find in the grocery.

You could really do any flavor combination of cake/frosting, insert popsicle sticks like Bakerella does or even fill them. One time I added a tiny dot of raspberry jam (the jellied 100% fruit stuff, nothing too runny) to a chocolate cake-chocolate frosting version.

So the next time you need a creative, unique treat to take to a cocktail party or when you just feel like eating your feelings, make some cake balls. They are to die for.

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12 thoughts on “Cooking Spree: Cake balls

  1. I don’t have much of a sweet tooth, but everyone I know who does loves these. They’re all the rage here in the south. One combo I’ve seen is almond bark and red velvet. I like that they’re really showstoppers, but don’t break the bank.

    • Ooh, yes — the red velvet would be amazing! I’ve seen red velvet versions on Bakerella’s site, but haven’t tried it myself. And I haven’t seen cake balls around town, except for at the wedding. I do think they’re going to become ultra popular, like the “new cupcake.”

  2. Too funny – I was just talking to a friend about these yesterday. She is obsessed with them too but was having trouble with her chocolate melting technique. I’ve actually never tried them myself but with people tempting me with them at every angle, I might have to give them a shot now!

    • That’s my problem too — I am horrible at the melted chocolate part! And they’re so delicate that they start to fall apart when they hit the warmth. It gets messssy. Let me know how it goes if you attempt it!

  3. Thanks for sharing, Whitney. This is an easy, comprehensible technique. Can’t wait to try them. I’ve noticed the elite bakeries are doing these more and creating different insides and decorations. Thanks again, Ange

    • You’re welcome — they’re the perfect dessert since you can put your own creative stamp on whatever cake/flavoring/coating combo you want. Good luck!

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